changcor

Changcor is a traditional Korean confectionery that has been enjoyed for centuries, particularly during special occasions and festivals. The name "chang" refers to the sweet, sticky texture of the dessert, while "cor" translates to "fruit" or "berry," indicating its fruit-based ingredients. Changcor is often made with a combination of glutinous rice flour, honey, and various fruits or berries, giving it a unique chewy consistency and rich flavor.

The preparation of changcor typically involves boiling glutinous rice flour with honey or sugar until it forms a thick paste. This mixture is then mixed with finely chopped or mashed fruits such as persimmons, jujubes, or red beans, which provide natural sweetness and texture. The resulting dough is rolled out, cut into small pieces, and often shaped into traditional designs like flowers, leaves, or animals. Some variations may include nuts, seeds, or other fillings for added flavor and crunch.

Changcor is commonly served during Korean holidays such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year), as well as during weddings and other celebratory events. It is also a popular snack during the summer months due to its refreshing and cooling properties. The dessert is often paired with tea or served as part of a larger spread of traditional sweets.

In modern times, changcor has evolved to include new flavors and ingredients, such as matcha (green tea), sesame, or even tropical fruits, catering to contemporary tastes while retaining its cultural roots. Despite these adaptations, the core elements of glutinous rice flour and fruit remain central to its identity. Changcor continues to be a beloved treat, bridging tradition and innovation in Korean cuisine.